Irresistible Chocolate Babka Recipe with 200g Dark Chocolate

I still remember the first time I bit into a warm slice of chocolate babka at my friend Leah’s grandmother’s house. The rich swirls of dark chocolate melted into the tender, slightly sweet bread, and I was instantly hooked. This wasn’t just dessert—it was edible art with a history as rich as its flavor. Originating from Jewish communities in Eastern Europe, babka became a way to use up leftover challah dough by rolling it with sweet fillings. Today, chocolate babka stands tall as the crown jewel of twisted breads, perfect for holidays, brunches, or just because you deserve something spectacular.

My kitchen adventures with babka started disastrously (let’s say my first attempt looked more like a chocolate landslide than elegant swirls). But after years of tweaking, I’ve landed on a foolproof version that balances that signature soft crumb with rivers of dark chocolate in every slice. Whether you’re continuing a family tradition or starting a new one, this chocolate babka recipe will make your home smell like a European bakery and your heart full of baking pride.

Why You’ll Love This Chocolate Babka

Trust me, once you try this recipe, you’ll understand why chocolate babka deserves a permanent spot in your baking rotation. Here’s what makes it so special:

• The dough bakes up impossibly soft and buttery—like the lovechild of brioche and your favorite chocolate pastry
• Those gorgeous chocolate swirls aren’t just pretty—they ensure every single bite is packed with rich, melty goodness
• It fills your kitchen with that intoxicating scent of warm chocolate and freshly baked bread
• Looks fancy enough for holiday tables but simple enough for lazy Sunday mornings
• Freezes beautifully (not that it’ll last long enough to need freezing!)

Seriously, this babka checks all the boxes—decadent, comforting, and downright magical fresh from the oven.

Chocolate Babka Ingredients

Okay, let’s talk ingredients – because when it comes to babka, quality matters! I’ve learned the hard way that skimping here leads to sad, lackluster swirls. Here’s exactly what you’ll need for that perfect chocolate babka magic:

• 500g all-purpose flour – spooned and leveled, not packed (trust me, this makes a difference in texture)
• 50g granulated sugar – just enough sweetness to balance the rich chocolate
• 10g instant yeast – I always keep extra packets in my freezer for emergencies
• 1 tsp fine sea salt – skip the iodized stuff here
• 2 large eggs – room temperature (I leave mine out overnight or float in warm water for 10 min)
• 150ml warm milk – about 110°F (think baby bottle temperature)
• 100g unsalted butter, melted – plus extra for greasing the bowl

Now for the really good part – the chocolate filling that makes babka irresistible:

• 200g dark chocolate (70% cocoa) – chopped small (I splurge on Callebaut or Valrhona)
• 50g Dutch-process cocoa powder – this gives deeper flavor than natural cocoa
• 100g light brown sugar – packed lightly for that molasses kick
• 50g unsalted butter, softened – not melted! This helps the filling stay put

Pro tip from my babka fails: measure everything before starting! There’s nothing worse than realizing you’re short on chocolate mid-roll. And yes, that butter amount is correct – babka isn’t shy about richness!

Equipment You’ll Need

Babka may look fancy, but you don’t need a bakery’s worth of equipment to make it! Here’s what I always grab from my kitchen:

• Stand mixer with dough hook – Unless you’re training for a baking arm workout, this is a lifesaver for kneading that rich dough
• 9×5 inch loaf pan – Metal works best for even browning (grease it well!)
• Rolling pin – My wooden one’s seen better days, but it gets the job done
• Mixing bowls – One large for dough, one medium for the chocolate filling
• Pastry brush – For that optional glossy syrup finish
• Serrated knife – Essential for clean slicing through all those chocolate layers

Bonus items that help but aren’t mandatory: kitchen scale (for precise measurements), bench scraper (for clean dough handling), and parchment paper (insurance against sticking). Honestly though? My first successful babka was made with just the basics and lots of enthusiasm!

How to Make Chocolate Babka

Alright, let’s dive into the magic! Making chocolate babka is like conducting a sweet symphony – each step builds toward that glorious final result. Don’t let the twisting intimidate you; I’ll walk you through every move. Just follow these steps, and soon you’ll have a golden loaf with chocolate rivers running through it!

Step 1: Prepare the Dough

First things first – let’s wake up that yeast! In your stand mixer bowl, whisk together the flour, sugar, yeast, and salt. Make a well in the center and add the eggs, warm milk, and melted butter. Attach the dough hook and mix on low speed until everything comes together – about 2 minutes.

Now crank it up to medium speed and knead for 5-7 minutes. You’ll know it’s ready when the dough pulls cleanly away from the sides of the bowl and feels smooth as a baby’s cheek. If it’s sticking like crazy, add a tablespoon of flour at a time – but resist going overboard! We want this babka dough slightly tacky, not dry.

Transfer your beautiful dough to a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot until doubled – about 1 hour. No warm spot? No problem! I sometimes turn my oven light on and let it rise in there with the door cracked open.

Step 2: Make the Chocolate Filling

While Junior (that’s what I call my rising dough) does its thing, let’s make the star of the show – the chocolate filling! In a medium bowl, mix together the chopped chocolate, cocoa powder, brown sugar, and softened butter. Mash it all together with a fork until it looks like damp sand with chocolate chunks. Taste? Okay, maybe just one little taste…

Pro tip: If your kitchen’s cold and the butter isn’t cooperating, pop the mixture in the microwave for 5-second bursts until spreadable. You want it pliable enough to smear easily but not melted into a sauce.

Step 3: Shape and Bake the Babka

Here’s where the fun begins! Punch down your risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle about 12×16 inches – don’t stress about perfection here. Now spread that luscious chocolate filling evenly over the surface, leaving just a 1/2-inch border all around.

Starting from the long side, roll it up tightly like a jelly roll. Pinch the seam to seal. Now the magic trick: using a sharp knife, slice the log lengthwise to expose those beautiful layers. Twist the two halves together like you’re braiding hair, keeping the cut sides facing up. Carefully transfer this twisted beauty into your greased loaf pan.

Cover loosely with plastic wrap and let rise again until puffy – about 30 minutes. Meanwhile, preheat your oven to 180°C (350°F). Bake that chocolate babka for 30-35 minutes until deeply golden and heavenly scented. If it browns too quickly, tent with foil. Let it cool in the pan for 10 minutes before transferring to a wire rack – if you can wait that long!

Tips for Perfect Chocolate Babka

Over the years, I’ve learned a few tricks that make all the difference between a good chocolate babka and a great one. Here are my go-to tips to help you nail it every time:

• Room-temperature eggs are non-negotiable! Cold eggs can make the dough sluggish and harder to knead. If you forgot to take them out, just pop them in a bowl of warm water for 10 minutes.
• Don’t overfill with chocolate. I know it’s tempting to pile on extra filling, but too much can ooze out during baking and make a mess. Stick to a thin, even layer for perfect swirls.
• Keep your filling spreadable. If the chocolate mixture is too stiff, it’ll tear the dough when you roll it. A quick microwave zap (5 seconds at a time!) helps soften it without melting.
• Twist with confidence! When shaping the babka, don’t be shy about twisting the halves together. A tight twist creates those gorgeous, defined layers everyone loves.
• Grease your pan well. Babka loves to stick, so I always butter and flour my loaf pan, then line it with parchment paper for extra insurance.
• Let it cool (if you can wait!). I know it’s hard, but letting the babka cool for at least 15 minutes before slicing gives the chocolate filling time to set, so you get clean, beautiful slices.

And here’s my golden rule: Don’t stress! Even if your babka isn’t picture-perfect, it’ll still taste incredible. Baking is all about the journey—and the chocolatey rewards at the end!

Variations to Try

Once you’ve mastered the classic chocolate babka, the fun really begins! Here are some of my favorite twists (pun intended) that keep things exciting:

• Cinnamon-chocolate swirl: Add 1 tsp cinnamon to the chocolate filling – it’s like having chocolate babka and cinnamon rolls in one bite!
• Nutty delight: Sprinkle chopped toasted hazelnuts or walnuts over the chocolate filling before rolling for extra crunch.
• Orange zest magic: Grate the zest of one orange into the chocolate mixture – the citrus brightens all that rich chocolate beautifully.
• Peanut butter babka: Swirl in 1/4 cup creamy peanut butter with the chocolate filling – trust me, it’s next-level delicious.
• Marble effect: Divide the dough in half and mix cocoa powder into one portion before rolling and twisting together.

The best part? You can mix and match these ideas! Last Christmas I made a version with orange zest and toasted almonds that disappeared faster than I could say “babka.” What will you try first?

Serving and Storing Chocolate Babka

There’s nothing quite like slicing into a warm chocolate babka fresh from the oven—those swirls of chocolate practically beg to be devoured! I always let mine cool for about 15 minutes in the pan before transferring it to a wire rack. This gives the chocolate filling time to set just enough so it doesn’t ooze everywhere, but it’s still warm enough to melt in your mouth. Pro tip: slice it with a serrated knife using a gentle sawing motion to keep those beautiful layers intact.

If you’re feeling fancy (or just extra indulgent), brush the top with a simple sugar syrup while it’s still warm. Just mix equal parts sugar and water, heat until dissolved, and brush it on. It adds a gorgeous shine and a touch of sweetness that takes this babka over the top. Trust me, it’s worth the extra step!

Now, let’s talk storage because—let’s be real—this babka is so good, you might not finish it all in one sitting (though I wouldn’t blame you if you tried!). To keep it fresh, wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it, wrap the pieces individually in plastic wrap, and pop them in a freezer bag. It’ll stay delicious for up to 3 months in the freezer.

When you’re ready to enjoy a slice, just let it thaw at room temperature or warm it in the oven at 150°C (300°F) for about 10 minutes. It’ll taste just as amazing as the day you baked it—maybe even better because you’ll have that smug satisfaction of having homemade babka ready to go. Whether you’re serving it for breakfast, dessert, or just because, this chocolate babka is guaranteed to impress!

Chocolate Babka Nutritional Information

Okay, let’s be real – we’re not eating chocolate babka because it’s a health food! But if you’re curious about what’s in each glorious slice (or need to justify that second helping), here’s the nutritional lowdown based on my recipe. Remember, these numbers can vary depending on your exact ingredients – so consider this your friendly neighborhood estimate!

• Serving size: 1 slice (about 1/12 of the loaf)
• Calories: 320 (worth every one!)
• Total fat: 14g (8g saturated – that’s the good chocolate and butter working their magic)
• Carbohydrates: 42g (includes 18g sugars – mostly from the chocolate and brown sugar)
• Fiber: 3g (thank you, cocoa powder!)
• Protein: 6g (those eggs and flour are doing some work)
• Sodium: 200mg (not bad for something this indulgent)

Important note: Nutrition varies by ingredients. Values are estimates per slice based on standard measurements. If you use different chocolate percentages or adjust the sugar, your numbers might dance around a bit. Personally? I don’t count calories when it comes to homemade babka – life’s too short not to enjoy that chocolatey swirl in all its glory!

Common Questions About Chocolate Babka

Over the years, I’ve gotten so many questions about chocolate babka – and I love sharing what I’ve learned through all my trial and error! Here are the answers to the most common head-scratchers:

Can I freeze chocolate babka?
Absolutely! Wrap cooled slices tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a 150°C oven for that fresh-baked feel. The dough freezes beautifully too – just let it rise once before freezing.

Why did my babka dough take forever to rise?
Oh honey, I’ve been there! Usually it’s either cold kitchen temps or expired yeast. Try placing your bowl near a warm oven or in a slightly warmed microwave. And always check your yeast’s expiration date – it makes all the difference.

Can I use milk chocolate instead of dark?
You can, but the filling might be overly sweet. I prefer dark chocolate’s richness, but if you’re a milk chocolate fan, use 70% of the sugar called for in the filling. White chocolate works too – just add a pinch of salt to balance the sweetness.

Help! My chocolate filling leaked everywhere during baking!
First – it happens to the best of us! Next time, leave a bigger border when spreading the filling (about 1 inch), and don’t overfill. A light egg wash on the edges before rolling helps seal everything in too.

Can I make babka without a stand mixer?
Of course! It’ll just take some elbow grease. Knead by hand for 10-12 minutes until the dough is smooth and elastic. Think of it as your baking workout – future you will thank past you when that first slice hits your mouth.

How do I know when my babka is fully baked?
The loaf should be deep golden brown, sound hollow when tapped on the bottom, and register about 88°C internally. But honestly? I usually go by smell – when your whole house smells like a chocolate shop, it’s probably done!

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